Specifications for identity and purity of certain food additives : antioxidants, flavouring agents, food acids and salts, food colours, sweeteners, thickeners and miscellaneous food additives : 30th Session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 2-11 June 1986.

• Joint FAO/WHO Expert Committee on Food Additives. Session (30th , 1986 : Rome).
• Food and Agriculture Organization.
• World Health Organization.

• Sweeteners -- Food Additives.
• Hyperactivity -- Related To Food Additives.
• Food Enzymes -- Food Additives.
• Food Colours -- Food Additives.
• Food additives.
• Enzymes -- Food Additives.
• Colouring -- Food Additives.
• Antimicrobials -- Food additives.
• Anti-infective Agents -- Food Additives.
• Additives -- Food.

• Food and Agriculture Organization,

• FAO food and nutrition paper

• 9251024995

• Evaluation of certain food additives and naturally occurring toxicants
• national diet & nutrition survey adults aged 19 to 64 years a survey carried out in Great Britain on behalf of the Food Standards Agency and the Departments of Health by the Social Survey Division of the Office for National Statistics and M
• national diet & nutrition survey adults aged 19 to 64 years a survey carried out in Great Britain on behalf of the Food Standards Agency and the Departments of Health by the Social Survey Division of the Office for National Statistics and M
• Food the chemistry of its components
• Food additives in perspective
• Food the chemistry of its components
• Experimental food science
• science of food
• HACCP a practical aproach
• Analytical chemistry of foods
• Human nutrition and dietetics
• Organizational behaviour for hospitality management
• Dietary reference values for food energy and nutrients for the United Kingdom